- 2/3 cup fresh ripe tomatoes, seeded and diced
- 1 cup fresh cucumber, peeled and diced
- ½ cup kalamata olives, thinly sliced
- ½ cup red onion, coarsely chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh marjoram, chopped
- pinch of dried oregano
- salt and ground black pepper to taste
- 1 loaf French baguette, cut diagonally into ½-inch thick slices and toasted
- Toss together tomatoes, cucumber, olives and onion in a bowl. Top with crumbled feta cheese. Set aside or chill, while making the dressing.
- Whisk together red wine vinegar, lemon juice, basil, marjoram, oregano, salt and pepper. Whisk in olive oil until emulsified. Pour into a jar with screw top lid and shake vigorously. Pour over tossed vegetables. It is recommended to allow the salad to marinate overnight in the refrigerator, however, 2 to 3 hours chilling time is also acceptable.
- Using a slotted spoon, remove vegetables from the marinade. Spoon about 2 teaspoons of salad over each toasted baguette slices. Drizzle with the marinade and serve.
- If desired, top each bruschetta with a teaspoon of Greek yogurt just before serving.
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